Ingredients
Group 1
Ingredient
KG
Bakels Gourmet Cheesecake Mix
1.000
Water
1.000
Total Weight: 2.000
Group 2
Ingredient
KG
Crushed Fruit (Pineapple, Fruit Salad, Mandarin)
0.400
Total Weight: 0.400
Method
1. Place Group 1 in mixing bowl.
2. Whisk on low speed for 1 minute.
3. Scrape down.
4. Whisk on top speed for 5 minutes.
5. Take from mixer and fold in fruit by hand.
6. Pre-line forms with BISCUIT CRUMB BASE (recipe No. 56200A).
7. Deposit required amount of tropical cheesecake mix.
8. Level top and refrigerate until set.
9. Remove from refrigerator and decorate as desired.
Ingredients
Group 1
Ingredient
KG
Bakels Gourmet Cheesecake Mix
1.000
Water
1.000
Total Weight: 2.000
Group 2
Ingredient
KG
Crushed Fruit (Pineapple, Fruit Salad, Mandarin)
0.400
Total Weight: 0.400
Method
1. Place Group 1 in mixing bowl.
2. Whisk on low speed for 1 minute.
3. Scrape down.
4. Whisk on top speed for 5 minutes.
5. Take from mixer and fold in fruit by hand.
6. Pre-line forms with BISCUIT CRUMB BASE (recipe No. 56200A).
7. Deposit required amount of tropical cheesecake mix.
8. Level top and refrigerate until set.
9. Remove from refrigerator and decorate as desired.
Ingredients
Group 1
Ingredient
KG
Bakels Gourmet Cheesecake Mix
1.000
Water
1.000
Total Weight: 2.000
Group 2
Ingredient
KG
Crushed Fruit (Pineapple, Fruit Salad, Mandarin)
0.400
Total Weight: 0.400
Method
1. Place Group 1 in mixing bowl.
2. Whisk on low speed for 1 minute.
3. Scrape down.
4. Whisk on top speed for 5 minutes.
5. Take from mixer and fold in fruit by hand.
6. Pre-line forms with BISCUIT CRUMB BASE (recipe No. 56200A).
7. Deposit required amount of tropical cheesecake mix.
8. Level top and refrigerate until set.
9. Remove from refrigerator and decorate as desired.
Ingredients
Group 1
Ingredient
KG
Bakels Gourmet Cheesecake Mix
1.000
Water
1.000
Total Weight: 2.000
Group 2
Ingredient
KG
Crushed Fruit (Pineapple, Fruit Salad, Mandarin)
0.400
Total Weight: 0.400
Method
1. Place Group 1 in mixing bowl.
2. Whisk on low speed for 1 minute.
3. Scrape down.
4. Whisk on top speed for 5 minutes.
5. Take from mixer and fold in fruit by hand.
6. Pre-line forms with BISCUIT CRUMB BASE (recipe No. 56200A).
7. Deposit required amount of tropical cheesecake mix.
8. Level top and refrigerate until set.
9. Remove from refrigerator and decorate as desired.
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